PUMPKIN PIE II
A holiday favorite.
Provided by HOCHSTETLER
Categories Fruits and Vegetables Vegetables Squash
Yield 16
Number Of Ingredients 10
Steps:
- In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.
- Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 221.7 calories, Carbohydrate 41.4 g, Cholesterol 37.3 mg, Fat 5.4 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 230.7 mg, Sugar 33.8 g
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
LIBBY'S® FAMOUS PUMPKIN PIE
Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Nutrition Facts : Calories 282.8 calories, Carbohydrate 38.7 g, Cholesterol 58.7 mg, Fat 12.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 357 mg, Sugar 25.8 g
PUMPKIN SPICE RUFFLED MILK PIE
Provided by bella | ful-filled
Time 50m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350°F (175°C). Brush a 9-inch round cake pan lightly with melted butter and line with a sheet of parchment that is large enough to come up the sides of the baking pan. Lightly brush the parchment with butter.
- Place 1 sheet of phyllo dough on a clean surface and brush it with melted butter (a light coat will do just fine). Place another sheet of phyllo over the top of the first one and brush with butter. Use your fingers to scrunch up the fillo long ways, into a loose ruffled strip (its okay if the phyllo tears a bit). Wind up the dough into a loose, ruffled spiral, place it in your prepared pan and repeat with the rest of the phyllo dough until your pan is filled. (you should have 5-7 spirals depending on the size of your phyllo)
- Brush the tops of the spirals with the remaining butter. Bake in the pre-heated oven for 20-25 minutes, until the phyllo is golden brown.
- While the phyllo bakes, prepare the pumpkin custard by whisking together the milk, cornstarch, pumpkin, vanilla, spices and sugar.
- Remove the pan from the oven and pour the pumpkin custard mixture over the spirals. Return pan to the oven and bake another 20-25 minutes or until the custard is set in the center.
- Let cool for 15 minutes, then lift from the pan and serve dusted with cinnamon and powdered sugar. Best eaten warm, but leftovers store beautifully in the fridge for up to 3 days (if it even lasts that long ;)
BUTTERMILK PUMPKIN PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and half of the butter, a few pieces at a time, and pulse until it looks like coarse meal. Add the remaining butter and pulse until the dough begins forming a ball. Add the vinegar and 2 tablespoons ice water; pulse a few more times until the dough is smooth. Turn the dough out onto a lightly floured surface and squeeze together, then roll out into a 12-inch round. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour.
- Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Transfer to a rack, remove the foil and weights and let cool completely; leave the baking sheet in the oven.
- Meanwhile, make the filling: Whisk the pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, allspice and cinnamon in a medium bowl until well combined. Add the buttermilk and flour and whisk until smooth. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until the filling is set, 50 minutes to 1 hour (the top may crack slightly). Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving.
PUMPKIN RUFFLED MILK PIE
With crispy, ruffled layers of phyllo dough on top and a custardy, bread pudding-like interior infused with pumpkin and spices, this ruffled milk pie is a textural experience unlike anything you've ever had before.
Provided by Love and Olive Oil
Time 2h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Butter a 9-inch round by 2-inch deep cake pan. Press a sheet of wide parchment paper down into the bottom of the pan, smoothing out the bottom so it sticks and creasing the sides (it won't lie perfectly flat, but that's ok). Trim off any extra tall scraps, leaving parchment about 1 inch above the edge of the pan (2 inches above if your pan is shallower).Unroll phyllo dough on a flat work surface. Cover with a sheet of waxed paper and a slightly damp kitchen towel on top; this will help keep the dough from drying out as you work.Place one sheet of phyllo dough on a clean surface. Using a wide pastry brush, brush a thin layer of melted clarified butter over the entire surface of the dough.Loosely fold into an accordion shape along the long edge. The size of your folds will depend on the size of your phyllo; for example, I used smaller 9-by-14-inch sheets, and made alternating folds about 2 1/4 inches in size (the final shape was like an M, if that helps you visualize the process). Ideally you want the height of your folded dough to be as tall as your cake pan.With the raw edges facing up, roll the dough into a rough rosette shape, and place into the center of prepared cake pan. Don't roll too tightly, as you do want to leave space in between the dough layers for the custard to go.Take out another sheet of phyllo dough, taking care to keep the rest of the dough covered. Brush with butter, then fold again into an accordion. Place into the cake pan and continue the spiral shape where your last piece ended.Continue to butter, fold, and spiral sheets of phyllo dough until the cake pan is completely filled. The dough will collapse inward a bit as it cooks, so if you can pack in another sheet or two around the outer edge it'll bake up more evenly. I used a total of 16 smaller sheets of phyllo for my pie; for larger sheets you may only need 8 or 10.Combine 2 tablespoons of remaining butter with 1 tablespoon honey; rewarm for 10 of 15 seconds in the microwave if necessary. Brush top of phyllo spiral generously with butter honey mixture, then dust with cinnamon.Bake for 25 minutes or until phyllo is golden brown and crispy. Remove from oven and let cool while you prepare the custard.To prepare custard, combine milk, cream, and pumpkin puree in a saucepan. Heat over medium, stirring occasionally, until mixture begins to steam (do not let it fully boil).Meanwhile, while milk is heating, whisk eggs with sugar, salt and spices in a medium bowl until frothy. Spoon hot milk mixture, 1/4 cup at a time, into egg mixture, whisking vigorously as you drizzle in the hot milk. This will temper the eggs rather than cook them. Continue adding hot milk, 1/4 cup at at time, until about half of the liquid has been incorporated and mixture is warm to the touch. Pour warm egg mixture back into saucepan with remaining milk and whisk until completely incorporated. Whisk in vanilla extract.Pour custard into cake pan, making sure to get custard into all the nooks and crannies between the layers of phyllo dough. The custard should only come about 2/3 of the way up your phyllo dough (you want some to remain uncovered so it stays crispy).Place cake pan on a cookie sheet (just in case of overflow), and return to oven. Bake for 25 to 30 minutes or until phyllo is deep golden brown and custard is puffed and set but still slightly jiggly.Remove from oven and place pan on a wire rack to cool completely. Use the parchment to lift the entire pie out of the pan and place on a serving plate, peeling down the sides. Dust with powdered sugar before slicing and serving.
PUMPKIN SPICE RUFFLED MILK PIE
The sweet pumpkin custard surrounds the ruffled layers of golden crispy fillo which gets adorned with a dusting of powdered sugar and cinnamon just before serving. This pumpkin spice ruffled milk pie is vegan-friendly because it is just too good and I wanted anyone and everyone to be able to experience it!
Provided by Ful-Filled
Categories Quick and Easy Vegetarian Pescatarian Baked Goods Baking Comfort Food Easy Shellfish-Free Weekend Project Egg-Free Soy-Free Thanksgiving Entertaining Fall Fish-Free Peanut-Free Tree Nut-Free Classic Tomato-Free Oven
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees F (180 degrees C).
- Brush a 9-inch round cake pan lightly with Butter (2 tablespoon) and line with a sheet of parchment that is large enough to come up the sides of the baking pan. Lightly brush the parchment with butter.
- Place 1 sheet of Phyllo Dough (10 sheet) on a clean surface and brush it with Butter (3 tablespoon). Place another sheet of phyllo over the top of the first one and brush with butter.
- Use your fingers to scrunch up the fillo long ways, into a loose ruffled strip, its okay if the phyllo tears a bit. Wind up the dough into a loose, ruffled spiral, place it in your prepared pan and repeat with the rest of the phyllo dough until your pan is filled. You should have 5-7 spirals depending on the size of your phyllo.
- Brush the tops of the spirals with the remaining Butter (1 tablespoon). Bake in the preheated oven for 20-25 minutes, until the phyllo is golden brown.
- While the phyllo bakes, prepare the pumpkin custard by whisking together the Milk (1 1/2 cup), Corn Starch (3 tablespoon), Canned Pumpkin Purée (1 cup), Vanilla Extract (1 tablespoon), Ground Cinnamon (1 teaspoon), Ground Ginger (1/2 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Cloves (1/8 teaspoon) and Brown Sugar (1/2 cup).
- Remove the pan from the oven and pour the pumpkin custard mixture over the spirals. Return pan to the oven and bake another 20-25 minutes or until the custard is set in the center.
- Let cool for 15 minutes, then lift from the pan and serve dusted with Powdered Confectioners Sugar (1 tablespoon) mixed with 1 tsp Cinnamon. Best eaten warm, but leftovers store beautifully in the fridge for up to 3 days.
Nutrition Facts : Calories 32 calories, Protein 0.5 g, Fat 1.4 g, Carbohydrate 4.4 g, Fiber 0.2 g, Sugar 2.3 g, Sodium 17.9 mg, SaturatedFat 0.8 g, Cholesterol 3.6 mg, TransFat 0.0 g, UnsaturatedFat 0.5 g
RUFFLED MILK PIE
The secret to this easy ruffled milk pie is store-bought phyllo dough, which gets sprinkled with cinnamon-sugar, shaped into roses and coated in a creamy, rich custard. This version is based on the Greek dessert galatopita and is reminiscent of the Egyptian dessert Mesh Om Ali, which was made TikTok-famous by @RamenaSaidWow's omnipresent "crinkle cake." The result tastes like a churro meets crème brûlée and could not be any more decadent and delicious.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Position a rack in the lower third of the oven, place a baking sheet on the rack and preheat to 350 degrees F.
- Brush a 9 1/2-inch deep-dish pie plate (preferably with ruffled edges) with some of the melted butter. Stir together the cinnamon and 2 tablespoons plus 1 1/2 teaspoons of the sugar in a small bowl. Set aside.
- Place the sheets of phyllo on a baking sheet and cover with a barely damp kitchen towel or several paper towels to keep from drying out.
- Place 1 sheet of phyllo dough with a long side closest to you on a work surface. Brush the phyllo sheet with some of the melted butter until completely coated, then sprinkle with 3/4 teaspoon of the cinnamon-sugar. Using your hands, gently bring the long sides toward one another, scrunching the phyllo as you go to create a ruffled effect. Gently coil the phyllo into a rose shape about 3 1/2-inches in diameter. Place the phyllo rose in one corner of the pie plate. Repeat to make 3 more phyllo roses. Arrange them so they fill the bottom of the pie plate in a single layer. If the phyllo dough tears or breaks, it is okay since it will just add to the ruffled effect of the final pie. If there are any spaces between the phyllo roses, gently spread them with your hands until the roses cover the entire bottom of the pie plate.
- Brush the 8 remaining phyllo sheets with melted butter, sprinkle with cinnamon-sugar and shape into a slightly smaller rose (2 1/2 to 3-inches). Place 1 rose in the center of the pie plate on top of the first layer, then surround it with the remaining 7 roses. If there is any remaining melted butter, drizzle it on top of the roses.
- Bake on the preheated baking sheet until deep golden brown and crispy, 25 to 30 minutes, rotating the baking sheet once after 15 minutes. Allow to cool slightly on the baking sheet while you prepare the custard.
- Place the milk and cream in a medium saucepan over medium heat and cook, stirring occasionally, until it just starts to steam, 7 to 10 minutes. Remove from the heat. Whisk together the vanilla, salt, eggs and remaining 1/3 cup sugar in a large bowl. While whisking constantly, gradually add the milk and cream mixture a little bit at a time until smooth and combined.
- Pour or spoon the custard between the crispy phyllo layers; this will ensure that the phyllo on top stays nice and crispy. Bake until the filling is just set, 20 to 25 minutes, rotating the baking sheet after 10 minutes. Let cool on the baking sheet for 30 minutes. Sprinkle with the almonds if using and dust with confectioners' sugar.
- Cut into 8 wedges and serve warm.
RUFFLED MILK PIE
Martha made this recipe on Martha Bakes episode 407.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 14-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush a 14-inch round cake pan with some of the clarified butter; set aside.
- Place 1 sheet of phyllo dough on work surface with one long side parallel to edge of work surface. Using your hands, loosely ruffle phyllo by pushing short sides toward one another to create a long cylindrical shape. Place upright in center of prepared cake pan, creating a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
- Using a pastry brush, brush remaining clarified butter all over phyllo in pan; sprinkle with 1/4 teaspoon cinnamon. Transfer to oven and bake until golden brown, 25 to 30 minutes.
- Meanwhile, heat milk in a medium saucepan until it just barely begins to boil; remove from heat. Whisk together eggs and sugar in a large bowl. Gradually add heated milk, a little bit at a time, whisking constantly; whisk in vanilla.
- Spoon milk mixture over baked phyllo, evenly covering surface. Return pan to oven and bake until filling has set, 25 to 30 minutes more. Dust with confectioners' sugar and cinnamon; serve immediately.
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PUMPKIN PIE RECIPE | KING ARTHUR BAKING
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4.7/5 (276)Calories 327 per servingTotal Time 1 hr 15 mins
- In a large mixing bowl, whisk together the sugars, flour, salt, and spices., In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk.
- Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking., Lightly grease a 9" pie pan that's at least 1 1/2" deep.
- Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven.
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